Black Rose Cupcakes with Buttercream Frosting

Black Rose Cupcakes with Buttercream Frosting

No Halloween party is complete without a spooky dessert. This chocolate cupcake recipe is sure to be a crowd pleaser. Black food coloring turns this Swiss meringue frosting into a Halloween-ready black rose!


3 cupsall purpose flour
2 cupssugar
1/2 cupHERSHEY’S Cocoa
2 teaspoonsbaking soda
1 teaspoonsalt
2 cupswater
3/4 cupvegetable oil
2 tablespoonswhite vinegar
2 teaspoonsvanilla extract
Swiss Meringue Buttercream Frosting (recipe follows)
Piping bag
2D Rose Flower piping tip


  • 1. Heat oven to 350°F. Line 24 muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.
  • 2. Combine flour, sugar, cocoa, baking soda, salt, water, oil, vinegar and vanilla in large bowl; beat until thoroughly blended. Fill muffin cups 3/4 full with batter.
  • 3. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
  • 4. Fill piping bag with frosting. Starting from the center, work in a circular motion to frost each cupcake with a black rose.

  • 6 large egg whites
    2 cups sugar
    1 1/2 cups butter, cubed
    Black food dye
  • 1. Whisk together egg whites and sugar in a metal bowl. Make sure the bowl is grease free. This can be done by cleaning it with a vinegar and water mixture.
  • 2. Bring 1-2" of water to simmer. Place bowl with egg and sugar mixture over the simmering water. Stir constantly with a whisk until the mixture is no longer grainy.
  • 3. Whisk mixture in a stand mixer on medium-high until meringue is stiff.
  • 4. Add butter to meringue mixture 2 or 3 cubes at a time. Beat until frosting is smooth.
  • 5. Add a few drops of black food coloring and beat until incorporated. Add a few drops at a time until desired color is reached.

Our Best Baking Tips

HERSHEY'S expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog
go to top